Noochy Panzanella
A fresh, flavor-packed panzanella that combines peak-season tomatoes with garlicky toasted bread and a cheesy boost from nutritional yeast. Summer eating at its best!
Equipment
- Large mixing bowl
- Baking sheet
- Small jar with lid (for dressing)
- Serrated knife
- Cutting board
Ingredients
- 4 cups crusty bread like ciabatta or sourdough, torn into bite-sized pieces
- 2 tablespoons olive oil for toasting bread
- 1 garlic clove minced
- 4 large ripe heirloom or beefsteak tomatoes chopped into chunks
- 1 cup cherry tomatoes halved
- ½ small red onion thinly sliced
- ½ cup fresh basil leaves torn
- ¼ cup nutritional yeast nooch
- ¼ cup extra-virgin olive oil for dressing
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt plus more to taste
- Freshly cracked black pepper
Instructions
- Preheat your oven to 375°F (190°C). Spread the torn bread pieces on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle the minced garlic over the bread. Toss to coat evenly. Bake for 12–15 minutes, stirring halfway, until the bread is golden and crisp on the edges but still a bit chewy inside. Set aside to cool slightly.
- In a small jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, and a few grinds of black pepper. Shake well until emulsified.
- In a large mixing bowl, add the chopped tomatoes, cherry tomatoes, and red onion. Season lightly with a pinch of salt to draw out the juices. Add the toasted bread, fresh basil, and nutritional yeast.
- Pour the dressing over the salad and gently toss everything together until the bread starts absorbing the tomato juices and dressing.
- Allow the salad to sit for 10 minutes so the flavors meld and the bread softens slightly. Taste and adjust salt and pepper as needed.
- Pile the panzanella onto a platter or serve straight from the bowl. Top with extra fresh basil if you’d like!
Video
@herbyeater Bread lovers + Salad lovers? If y’all had a baby, it would be named Panzanella. Which- since we’re naming people Aquaman now, isn’t actually that weird of a thought. 💭 This Panzanella salad got a little protein and flavor upgrade with a generous amount of nutritional yeast and it truly made it shine. ✨ Try it, love it, thank me later (and don’t name your baby Panzanella, please.) #veganrecipes #herbyeats #plantbasedrecipes #healthysummer #panzanella #veganfood
♬ Real Love Baby - Father John Misty
Notes
Use day-old, crusty bread that can hold up to the tomato juices without turning mushy.
Gluten-free option: Swap in your favorite gluten-free crusty loaf.
Feel free to toss in sliced cucumbers, olives, or capers for extra punch. Panzanella is best eaten the day it’s made, but leftovers can be stored in the fridge for up to 1 day.